Wild Goose In A Bag Recipes

Steps:

• soak bird in salted water x 1 hour to remove blood
• examine for pellets and feathers. Remove if found
• prepare browning bag with flour shaken inside and place into pan large enough to hold bird and bag without it hanging over edge
• Place in bird cavity -carrots celery and apple + herbs
• pat dry and coat with olive oil
• sprinkle with poultry seasoning
• place into bag in pan
• add french onion soup over top of bird and red wine into cavity
• place 2 bacon strips on top of bird
• seal bag and make 6 slits
• Bake at 350 x 20-30 minutes per pound. its done when leg wiggles easily.
• let cool 30 minutes before carving
• skim fat from liquid and reduce liquid
• thicken with cornstarch mixture.

Steps:

• Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes., Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter., Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
• Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
• Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
• Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
• Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.

Steps:

• Preheat oven to 375°F (190°C).
• Place flour in bag large enough to fit goose. Shake to coat the inside of bag.
• Mix all other ingredients except goose and pour into bag. Place bag in deep roasting pan.
• Place bird in bag and turn gently to coat all sides of goose with bag contents.
• Secure bag with twist tie about 2 inches from top.
• Prick bag in several places on top to vent.
• Cook goose 2 ½ to 3 hours or until tender.
• Remove bird to hot platter and pour sauce into a heavy skillet.
• Skim off excess fat and thicken gravy to suit.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
• In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
• Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.